Gluten Free Nutty Vegetable Roulade

Gluten Free Nutty Vegetable Roulade

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A vegetarian roulade with lots of flavors and textures. This dish is suitable for gluten-free, dairy-free and vegetarian diets.
Servings: 5
Calories: 496


  • 12 oz parsnips peeled and chopped
  • 2 tablespoons of Dairy free margarine
  • 2 tablespoons of soya cream
  • Freshly grated nutmeg
  • 16 oz whole sweetcorn drained

for the roulade

  • 3 tablespoons of Dairy free margarine
  • 1 oz rice flour
  • 10 floz unsweetened soya milk
  • 1 teaspoon of fresh thyme leaves
  • Salt and freshly ground black pepper
  • 4 1/2 oz grated courgette zucchini
  • 3 1/2 oz chopped toasted mixed nuts
  • 3 large free-range eggs separated
  • Cayenne pepper


  • A large non-stick roulade tin, greased with Dairy free margarine and lined with baking parchment (wax paper)
  • Preheat the oven to 200°C (400°F) Gas mark 6
  • Boil the parsnips until soft. Drain and then mash them with the margarine, soya cream and nutmeg until smooth.
  • Season to taste with salt and pepper.
  • Stir in the sweetcorn, cover and keep warm.
  • Make the roulade by first melting the margarine.
  • Beat in the flour and then incorporate the milk until you have a smooth sauce.
  • Season to taste with thyme, salt and pepper.
  • Stir in the grated courgette (zucchini), half the mixed nuts and the egg yolks and remove from the heat.
  • In a large bowl, whisk the egg whites until stiff, then spoon one tablespoonful into the courgette (zucchini) mixture and blend gently.
  • Now fold in the remaining egg whites very carefully using a metal spoon.
  • Scrape the mixture into the prepared tin and sprinkle with a little cayenne pepper.
  • Bake for 15 - 20 minutes until puffy but firm.
  • Turn the roulade onto a piece of baking parchment (wax paper) that has been sprinkled with the remaining nuts.
  • Peel off the baking paper. Slice off the ends if they look a little dry.
  • Spread the warm filling mixture over the roulade and gently use the paper underneath to help you roll up the roulade.
  • Slide the roulade carefully onto a warm serving dish and decorate with fresh parsley.
  • Accompany the dish with Cranberry Sauce.
Calories: 496 kcal
Carbohydrates: 43 g
Protein: 12 g
Fat: 34g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 112 mg
Sodium: 207 mg
Potassium: 732 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 1147 IU
Vitamin C: 22 mg
Calcium: 137 mg
Iron: 2 mg
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